MethodCut the carrots diagonally in 1-inch-thick slices. Place 1/2 cup water, the butter, honey, 2 teaspoon of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.

Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper a salt, to taste.

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ABOUT US

New Age Soul Food is a mother and daughter team aspiring to help each other make healthier dietary choices.They take on the task of turning traditionally unhealthy dishes into heart healthy dishes.They’re not all about losing weight.They’re about making old recipes healthier yet just as delicious as grandma’s.They believe in recipes that are lower in fat, salt, sugar and no processed foods.Vegans and vegetarians are welcome.

Who they are together?

Angelique is a carnivore. She mostly eats chicken and fish. And though she can cook, don’t expect a thing unless it’s a major holiday. And Joyce, the Renegade Chef, is an herbivore. She’s been off meat for 20 years, which makes their home very interesting. She’s no salad grazer. Let me tell you, "Mom" gets creative and keeps it interesting.

Welcome to New Age Soul Food - A Healthy Alternative to Traditional favorites.

Angelique Perrin is one of the co-hosts of Café Mocha Radio heard nationally each weekend. Her resume ranges from guest starring on Lincoln Heights to being the voice of the Keenen Ivory Wayans show. She considers herself a radio/tv personality and actress.

Joyce, better known as Angie’s mom, quit her corporate day job in 2002 to pursue her true love – food. After a stint in culinary school, she became The Renegade Chef. Joyce has been a chef for Whole Foods Market specializing in vegan and vegetarian cuisine. Currently she is Co-Owner/Chef of Catering by Alta-Perrin serving the Valleys of Los Angeles County.